- Prepare the Meatballs
Place the frozen meatballs in a 5–6 quart slow cooker. Pour the gravy and beef broth over them and stir gently to combine.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the meatballs are heated through and the sauce is bubbling.
About 30 minutes before serving, stir the uncooked egg noodles directly into the sauce. Make sure they’re mostly submerged. If the liquid seems low, add an extra 1/4 cup of water or broth.
Cover and cook on HIGH for 20–30 minutes, stirring halfway to prevent the noodles from sticking together.
Switch the slow cooker to WARM and let the casserole sit for 5–10 minutes. This resting period allows the gravy to cling to the noodles, giving a perfect, “bakery-style” texture.
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